A buttermilk-based marinade keeps chicken very moist on the grill. Double the recipe and serve the extras the next day on a salad of arugula, chopped radish and celery.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2003
Ingredients
Method
In bowl, whisk together buttermilk, dill, oil, lemon rind and juice, garlic, salt and pepper. Pull skin off chicken if desired; add chicken to marinade, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours, turning occasionally.)
Reserving marinade, place chicken, bone side down, on greased grill over medium heat; brush with marinade. Close lid and grill for 25 minutes. Turn and grill until no longer pink inside, 10 to 15 minutes.
Nutritional facts <b>Per serving (without skin):</b> about
- Sodium 238 mg
- Protein 33 g
- Calories 197.0
- Total fat 6 g
- Cholesterol 84 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 5.0
